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30 Minute Zucchini Pesto Pasta
Ingredients
  • 3 cups fresh basil leaves
  • ½ cup plus 2 Tbsp. extra-virgin olive oil
  • ¾ cup walnut halves, roughly chopped divided
  • 3 Tbsp. grated parmesan cheese
  • Juice and zest of 1 lemon
  • 1 garlic clove
  • 1 tsp. kosher salt divided
  • ½ tsp. freshly ground black pepper, divided
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. pasta of choice (I use casarecce (pictured), shells, or bowtie)
  • 2 medium zucchinis sliced into coins
  • 2 Tbsp. unsalted butter, divided
  • 8 oz. baby bella (or cremini) mushrooms, sliced
  • ½ cup chopped shallots
  • 6 oz. burrata cheese for garnish (optional)
Steps
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